The global sourdough market is forecast to reach USD 6.67 billion by 2035, as commercial bakeries adopt ready-to-use fermentation systems and grain diversification accelerates.

The Summer 2026 edition of Baking Europe spans the ancient and the cutting-edge, from teff and Lambeth cakes to HFSS reformulation, allergen management and enzyme technology. The most interesting stories in baking are rarely the obvious ones.

Imperial College London has launched a 12-month equity-free accelerator to help sustainable food ventures turn validated science into pilots, investment and commercial scale.

A new Codex Alimentarius standard for baker’s yeast creates a global reference framework, supporting consistency, safety and transparency across the international baking industry.

Biospringer by Lesaffre, a global player in the food fermentation space, has agreed to acquire selected intellectual property (IP) and technology of bacteria fermentation specialist PTX Food.

Lesaffre has appointed Edouard Gestat as Marketing Director of Baking with Lesaffre, drawing on 24 years in food ingredients and 15 years within the Lesaffre group.

Baking Europe spent two days at the company's campus, hosted by Zoé Henneguier and the Lesaffre team, alongside Leah Smith. What we found was more than just a facility tour, it was a genuine look at how a family business approaches innovation.